I like to think of myself as an experimenter when it comes to chicken marinades. I want my chicken dishes to be magnificent, and I find that the right marinade really helps with that.
My saline solutions are all oil and acid-based, but I mix in a couple of choice ingredients that might be anything from soy sauce to honey, which give the final dish a great flavor that is anything but mundane. And I mix in fresh herbs almost all the time.
With marinades, a flavorful, tender chicken is absolutely within reach
The 17 Best Chicken Marinade Recipes
1. Miso-Maple Chicken Marinade
The Miso-Maple Chicken Marinade is my favorite chicken marinade. It offers a unique (and delicious!) twist on typical marinades.
White miso paste, maple syrup, and soy sauce create an umami, sweet, and slightly nutty base for the marinade. Then there’s fresh garlic and ginger, which take this thing to a whole new level.
Ingredients
2 tablespoons white miso paste
3 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon grated fresh ginger
Instructions
1. In a bowl of moderate size, combine the miso, maple syrup, soy sauce, rice vinegar, garlic, olive oil, and ginger. Whisk these ingredients together until the mixture is smooth and homogenous.
2. Put the chicken in a shallow dish or a plastic bag with a seal. Then, pour the marinade onto the chicken, making sure it is completely covered.
3. Put the bag in the refrigerator or cover the dish and refrigerate for at least 2 hours, but ideally overnight, to let the flavors meld.
4. When it’s time to cook the chicken, take it out of the marinade and prepare it however you like—on the grill, in the oven, or on the stovetop—until the internal temperature hits a juicy 165°F (75°C).
2. Tamarind-Lime Chicken Marinade
I enjoy trying out different recipes for marinating chicken, and this tamarind-lime chicken marinade is a standout. It takes tamarind paste, lime juice, soy sauce, honey, minced garlic, and cumin to make something special.
Ingredients
- 2 tablespoons tamarind paste
- Juice of 2 limes
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
Instructions
1. Mix the tamarind paste, lime juice, soy sauce, honey, minced garlic, ground cumin, and olive oil in a bowl. Blend them into a sauce using a whisk.
2. Put the chicken parts in a big plastic bag that can be resealed or a shallow dish. Then pour the marinade over the chicken. Make sure it gets all over the chicken and that the chicken gets all up in the marinade.
3. For optimal results, allow the chicken to sit in the marinade in the refrigerator for at least 2 hours, but it can be kept for a much longer time without compromising tenderness or flavor.
4. Take the chicken out of the marinade, and prepare it on the grill, in the oven, or on the stovetop, giving it the proper treatment so that it emerges fully cooked and succulent, suitable for serving with your chosen sides.
3. Harissa Yogurt Chicken Marinade
One of my favorite chicken marinades is the vibrant Harissa Yogurt Chicken Marinade. It unites Greek yogurt and harissa paste with tenderizing olive oil and a vibrant combination of garlic, lemon zest, and lemon juice.
The result is a marinade that not only aromas deliciousness but also flavors the chicken deeply.
Ingredients:
- 1 cup plain Greek yogurt
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1. In a bowl of medium size, combine the Greek yogurt, harissa paste, olive oil, minced garlic, lemon zest, and lemon juice, and mix thoroughly until the ingredients are well blended.
2. Add salt and pepper as you like to season the mixture.
3. Make sure the chicken parts are thoroughly enrobed in the marinade, and put them in the refrigerator for at least an hour. For a more robust flavor, allow the chicken to marinate overnight.
4. Cook the marinated chicken on the grill or in the oven. To achieve the perfect doneness, take its temperature—you want it to register 165°F (75°C) at the thickest part.
4. Chimichurri Chicken Marinade
There is a brilliance in Chimichurri Chicken Marinade that uplifts it from the mundane realm of chicken marinades and makes it worthy of our full attention when considering chicken marinade recipes. Parsley, the main ingredient, has such an intense fresh flavor that it truly energizes any dish into which it is stirred or onto which it is slathered.
There is nothing more invigorating than a dish that features so prominently freshly chopped parsley.
Ingredients
1 cup fresh parsley leaves
1/4 cup fresh cilantro (optional)
4 cloves garlic, minced
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. In a food processor, mix together the parsley, cilantro (if you are using it), garlic, olive oil, red wine vinegar, and oregano. Process until a smooth sauce forms. Then, add salt and pepper to taste.
2. Put the chicken parts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure that each piece is thoroughly coated.
3. For truly delectable chicken, marinate it in the chill of the refrigerator for no less than 1 hour. To take the flavor to the next level, marinate overnight.
4. You can grill or roast the marinated chicken; it is up to you how to apply heat. Just make sure that the internal temperature reaches 165°F (75°C). Serve it up with extra chimichurri at your discretion.
5. Gochujang Honey Chicken Marinade
I enjoy using gochujang honey chicken marinade because it combines the sweetness of honey with the spicy kick of Korean chili paste. It makes the most flavorful chicken marinades when mixed with soy sauce, rice vinegar, and sesame oil.
Ingredients
2 tablespoons gochujang (Korean red chili paste)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
Instructions
1. Take a bowl, and in it, blend together the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Stir until everything is combined and uniform—a smooth, cohesive sauce that can be used for dipping or as an ingredient.
2. Put the chicken in a shallow dish or a resealable plastic bag and pour the marinade over the chicken. If you are using a dish, cover it; if you are using a bag, seal it. Either way, refrigerate the chicken so that the marinade can do its work. Let it work for at least 2 hours, but preferably overnight, to infuse the chicken with flavor.
3. The grill or oven should be set to medium heat. From the marinade, take out the chicken and get it ready for the grill or oven. Cook the chicken until it is finished and the internal temperature has reached a safe 165°F (74°C). Serve the poultry hot.
6. Za’atar Lemon Chicken Marinade
Za’atar Lemon Chicken Marinade is one of the recipes I love to use. It is a bold and vibrant blend of olive oil, lemon juice, and za’atar seasoning.
A not-so-basic marinade for chicken. And the garlic and spices, oh my!
They really take the flavor to the next level.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons za’atar seasoning
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. In a basin, combine olive oil, lemon juice, za’atar, garlic, salt, and pepper. Whisk together until completely integrated and emulsified.
2. Put the chicken parts in a large ziplock bag or a shallow dish. Over the chicken, pour the marinade and make certain that every piece is thoroughly covered.
3. Refrigerate for a minimum of 1 hour or overnight for the best flavor.
4. Take the chicken from the marinade and prepare it on the grill, in the oven, or using other cooking methods, as you like, until it is completely done. The chicken should not only be done all the way through but should also reach a minimum internal temperature of 165°F (75°C).
7. Pomegranate Molasses Chicken Marinade
In my opinion, the chicken marinade of pomegranate molasses and oil, garlic, lemon juice, honey, and cumin is something special. There are so many good pomegranate molasses chicken marinade recipes out there, and for good reason.
Pomegranate molasses makes a bold marinade, and when you use it, there’s no reining in the rich, tangy flavors you’re after.
Ingredients
- 1/2 cup pomegranate molasses
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
1. In a basic bowl, combine the pomegranate molasses, olive oil, garlic, and the rest of your dressing ingredients. They are pomegranate molasses, olive oil, molasses, garlic, lemon, and cumin. The wonderful thing about this dish is that you can make it entirely vegan by simply leaving out the honey and using agave instead.
2. Add salt and pepper to the marinade so it tastes just right.
3. Put the chicken parts in a big plastic bag that you can seal again or in a wide, shallow dish. Then, pour the marinade over the chicken, making sure it gets all over and seeps into every nook and cranny.
4. For optimal taste, allow the chicken to soak in the marinade for a minimum of 2 hours, and up to 24 hours if you can manage to wait that long, before subjecting it to any of the cooking methods mentioned in the recipe.
8. Coconut Turmeric Chicken Marinade
The marinade for Coconut Turmeric Chicken is downright delectable. It consists of creamy coconut milk, bold turmeric, bright lime juice, and potent garlic.
This is a marinade unlike any other I know. Its spice blend is unique, its texture is rich, and its flavor is fantastic.
I could eat this dish every week and never tire of it.
Ingredients
1 cup coconut milk
2 tablespoons ground turmeric
2 tablespoons fresh lime juice
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a bowl of medium size, combine the coconut milk, turmeric, lime juice, garlic, honey, and salt and black pepper to taste. Whisk these ingredients together until you have a smooth and well-blended mixture.
2. Put the chicken parts in a large zip-top bag or a shallow dish, and pour the marinade over the top. Make sure the chicken is completely coated, and then seal the bag or cover the dish.
3. To allow the flavors to blend, refrigerate the dish or bag for 2 hours, or overnight for best results.
4. When it’s time to cook, take the chicken out of the marinade and grill or bake it until it is completely cooked and the juices run clear.
9. Peruvian Aji Chicken Marinade
The chicken marinade I reach for most often in my culinary repertoire is a bright and beautiful mix of aji amarillo paste, lime juice, and smoked paprika. If you’re venturing into the world of chicken marinades, this is one I highly recommend trying.
Ingredients
1/4 cup aji amarillo paste
3 tablespoons olive oil
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Instructions
1. In a mixing bowl, whisk together the aji amarillo paste, olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Whisk until the marinade is smooth and well incorporated.
2. Put the chicken parts in a big zip-top bag or a wide, shallow dish. Then pour the marinade over the top. Try to make sure every piece gets touched by the marinade. After you have done that, seal the bag or cover the dish.
3. Allow the chicken to soak up the flavors in the refrigerator for a minimum of 2 hours. Letting it go overnight takes the flavor infusion to the next level.
4. Grill or bake the marinated chicken until it is completely done, and serve it piping hot.
10. Pineapple Jerk Chicken Marinade
The Pineapple Jerk Chicken Marinade gives a delicious tropical twist to the usual chicken recipes. Its combination of flavors—from pineapple juice, soy sauce, and jerk seasoning to good old garlic—makes it a marinade that really stands out in the crowd.
If you’re looking to add some zing to your chicken, this is the way to go.
Ingredients
- 1 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon jerk seasoning
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Instructions
1. In a big mixing bowl, mingle the pineapple juice, soy sauce, olive oil, brown sugar, jerk seasoning, minced garlic, and grated ginger. Stir well until the sugar has dissolved and the marinade is nicely combined.
2. Put the chicken into a shallow dish or a resealable plastic bag. Pour the marinade over it and make sure the chicken is thoroughly coated. If you’re using a dish, just cover it tightly. If you’re using a bag, make sure to seal it tightly.
3. For a more intense taste, allow the chicken to soak up the flavors in the marinade overnight. If you are short on time, however, don’t worry. A couple of hours in the fridge will suffice for a tasty result.
4. Take the chicken from the marinade and place it on a preheated grill, or bake in the oven, until it is done all the way through and has reached the safe temperature of 165°F (75°C) in the middle.
11. Mustard Herb Chicken Marinade
I adore the way the mustard herb chicken marinade pumps profound flavors into my chicken marinade recipes. Using Dijon mustard, olive oil, fresh lemon juice, garlic, rosemary, and thyme, this marinade offers a delicious herbal aspect to the chicken.
Ingredients
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
Instructions
1. In a bowl suitable for mixing, combine the Dijon mustard, olive oil, and lemon juice; then add the minced garlic, rosemary, and thyme. Season to taste with salt and freshly ground black pepper before mixing well to create the marinade.
2. Put the chicken parts in a shallow container or a resealable plastic bag. Pour the marinade over the chicken and ensure the marinade makes contact with all parts of the chicken.
3. For optimal results, refrigerate the dish for a minimum of 2 hours, or overnight. If you are using a bag, seal it well before placing it in the refrigerator.
4. Whether you choose to grill or bake the marinated chicken, make sure it gets fully cooked to the requisite 165°F (75°C) internal temperature. That done, plate it up hot and enjoy your creation.
12. Saffron Citrus Chicken Marinade
Developing chicken marinade recipes is a passion of mine, and my Saffron Citrus Chicken Marinade is one of the most flavorful I know. It pairs the wonderful richness of saffron with the bright, fresh tastes of orange and lemon juice, combined with olive oil and a little garlic.
The result is an intensely aromatic and delicious dish.
Ingredients
- 1/4 teaspoon saffron threads
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
1. In a tiny bowl, tenderly smash the saffron threads. Put them into the fresh orange juice and allow them to steep for about 5 minutes. Their color and flavor will be released into the juice.
2. In a big mixing bowl, whisk together the orange juice and saffron with the lemon juice, olive oil, minced garlic, salt, and black pepper. These are the marinade ingredients you’ll need to mix well.
3. Put the chicken into a bowl and make sure each piece is drenched in the marinade. You want to cover the bowl and stick it in the refrigerator for 2 hours at the least. If you can spare the time, let it hang out in there overnight.
4. Take the chicken out of the marinade and grill it or bake it as you like, until it is cooked all the way through.Â
13. Cumin-Orange Chicken Marinade
The Cumin-Orange Chicken Marinade has such a zesty, aromatic blend, I couldn’t help but add it to my list of beloved Chicken Marinade Recipes. It calls for fresh orange juice, ground cumin, garlic, olive oil, and honey.
And the result, after marinating the chicken overnight, is pure magic.
Ingredients
- 1/4 cup fresh orange juice
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
Instructions
1. In a bowl, mix together the orange juice, cumin, olive oil, garlic, salt, pepper, and honey. This will serve as the marinade.
2. Put the chicken parts in a big, sealable bag or a shallow dish and cover them with the marinade.
3. Ensure that the bag is sealed or the dish is covered, and then place it in the refrigerator. Let it sit there for a minimum of 2 hours, though overnight is better. You want the flavors to meld beautifully—like a slow dance in the cool of the refrigerator.
4. Take the chicken out of the marinade and prepare it according to your chosen cooking method—be it grilling, baking, or sautéing—until it reaches a safe completeness of doneness.
14. Lemongrass Ginger Chicken Marinade
The marinade for Lemongrass Ginger Chicken takes chicken marinade recipes to another level. It is a marinade that marries lemongrass, ginger, garlic, soy sauce, and lime juice, which forms a stunningly fragrant base for the chicken.
And what is most surprising about the marinade is its zingy flavor, which gives the chicken an aromatic lift when it is cooked.
Ingredients
Lemongrass stalks, chopped (2-3 stalks)
Fresh ginger, minced (1 tablespoon)
Garlic cloves, minced (3 cloves)
Soy sauce (1/4 cup)
Lime juice (2 tablespoons)
Brown sugar (1 tablespoon)
Vegetable oil (2 tablespoons)
Instructions
1. Put the chopped lemongrass, minced ginger, and minced garlic in a blender or food processor, and process until you have a coarse paste.
2. Move the lemongrass mixture to a bowl and blend in the soy sauce, lime juice, brown sugar, and vegetable oil until the mixture is uniform throughout.
3. Put the chicken parts in a shallow dish or a resealable plastic bag. You can use either. Just make sure it’s a dish big enough not to cause the chicken to crowd together. Pour the marinade over the chicken and turn the chicken a few times so it’s completely covered.
4. For at least two hours, or preferably overnight, refrigerate the chicken after it has been coated in the marinade. When you’re ready to eat, grill the chicken or bake it in the oven.
15. Green Curry Chicken Marinade
My adoration for the Green Curry Chicken Marinade runs deep. It’s a marinade that takes vibrant green curry paste and creamy coconut milk—and then adds a little fish sauce, for good measure.
It stands out even among the Chicken Marinade Recipes, thanks to zingy lime juice and the kind of brown sugar sweetness that’s too subtle to put a finger on.
Ingredients
- 1/4 cup green curry paste
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 pounds chicken (breast or thigh), cut into pieces
Instructions
1. In a big bowl, put together the green curry paste, coconut milk, fish sauce, brown sugar, lime juice, and vegetable oil. Combine well until all the ingredients are mixed thoroughly and evenly.
2. Combine the chicken parts with the marinade in a bowl. Ensure they are completely underwater and well-coated. Cover the bowl and refrigerate for at least 2 hours, or overnight if you want more intense flavor.
3. Your broiler or oven should be preheated to 375 degrees Fahrenheit. The chicken can be either broiled or baked, and the preferred method will determine how the chicken is prepared once it has been removed from the marinade. To continue with broiling instructions, the rack should be placed about four to six inches from the heat source for direct grilling. If necessary, the cooking time can be divided into two parts, if using medium heat, with the lid on either half of the time or at the end if the chicken seems too charred.
4. Present the chicken alongside your selected accompaniments, adorned with fresh herbs if desired.
16. Espresso Balsamic Chicken Marinade
As I look into recipes for chicken marinades, one that stands out is the Espresso Balsamic Chicken Marinade. Combining such strong ingredients as espresso and balsamic vinegar with maple syrup, it melds together flavors both bold and sweet.
Add to that a good amount of minced garlic and you’re in for a twist on flavor that makes this chicken recipe far from ordinary.
Ingredients
1 shot of freshly brewed espresso
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon maple syrup or honey
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
1. In a basin, blend the espresso with the balsamic vinegar, olive oil, and maple syrup (or honey). Stir in the minced garlic and thyme. Season with salt and pepper.
2. Combine the elements to create an even marinade.
3. Put the chicken parts into a plastic bag or shallow dish that can be resealed. Make sure the marinade is in abundant supply and pour it over.Â
4. For best flavor, marinate the chicken in the refrigerator overnight, or for at least 2 hours. Then, grill, bake, or pan-sear the chicken to your liking.
17. Thai Basil Chicken Marinade
Thai Basil Chicken Marinade is one of the most appealing chicken marinades. I find its combination of soy sauce, fish sauce, garlic, and fresh Thai basil to be an aromatic mix that always infuses chicken thighs with vibrant flavor.
Ingredients
1 pound boneless, skinless chicken thighs, sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 cup fresh Thai basil leaves
Instructions
1. Combine the minced garlic, soy sauce, fish sauce, oyster sauce, and sugar in a bowl, and mix until the sugar is dissolved.
2. Add the cut-up chicken thighs to the marinade and stir to coat well. Make sure all the chicken is covered well. Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes to 2 hours.
3. To prepare the dish, begin by preheating a pan to medium-high on the stovetop. Add the chicken, which has been soaked in the marinade, and thoroughly sauté it until it takes on a browned appearance and is cooked to a safe temperature throughout. This should take between 8 and 10 minutes.
4. Incorporate the fresh Thai basil leaves, which have been freshly picked, into the dish until they are only slightly wilted. At this point, you should serve the dish immediately with either rice or noodles.
